Haitian French Toast

Haitian French Toast


"A yummy and rich French toast perfect for a celebration brunch. I first served this for New Year's Day brunch with a mixed grill of meats and a bottle of good champagne."

Ingredients 4 h 20 m {{adjustedServings}} servings 425 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
  2. In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
  3. In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.
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Special French toast stuffed with raspberry puree and cream cheese.

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Elegant stuffed French toast is served with a delectable peach sauce.

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Reviews 93

  1. 121 Ratings

Natalie Terrell

My whole family loves this recipe. I do make it a little bit differently. First, I tear up 12 slices of cinnamon swirl bread instead of the French bread and put into the 13x9 pan then I pour the cream mixture over the bread and stir until the bread soaks it up. Then I bake it in a 350 degree oven for 30-40 minutes, or until it is crisp. It is sooo yummy! I often make up a few and keep them uncooked in the freezer. When I am ready to use one, I pull it out and let it thaw and bake as normal! We have it every Christmas morning.


dude this is the best stuff ever and it is my favorite breakfast ever. You should love this. try it!!! its easy to make and it turns out great!!! ps. im 12 ^_^


The french toast had a great flavor. Next time I might add a little Grand Marnier too! I would definately suggest that you whisk the liquid mixture in a small bowl first, THEN put it in the 9x13 pan so the bread can soak it up. I made a big mess trying to blend it in the shallow pan.